Beef Bourguignon
Beef Stew on hyper mode!!!! This is an excellent comfort foods that is sure to please everyone at the dinner table!
Equipment
- 1 Dutch Oven
Ingredients
- 3 tbsp clarified butter or Extra Virgin Olive Oil
- 8 oz thick sliced bacon cut to 1/4 inch pieces
- 4 lbs Beef Chuck Roast, trimmed cut to 1 1/2 inch cubes
- 2 cups Diced onions
- 2 cups mushrooms quartered
- 2 cups sliced or baby carrots
- 2 tbsp minced garlic
- 1 bottle 750ML Red Wine (Cabernet, Shiraz, Table Wine, Etc,) (Use a red wine you would drink)
- 2 tbsp Fresh Thyme
- 2 cups Beef Stock (store bought is ok...)
- 2 dozen Small very raw potatoes WHOLE Yukon golds or other small potatoes
- Salt & pepper to taste
- 1/4 cup Finely chopped parsley
- 3 oz Cognac Optional but very tasty!
Instructions
- In a Dutch oven, heat clarified butter or the olive oil when hot, add the bacon. Cook at low heat for a few minutes to release some of the fat from the bacon. Add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won’t brown properly) Brown the meat well on all sides, remove each batch as it browns and set them aside. Add the onions and cook them until golden brown. It may be necessary to add a little Clarified butter or Butter olive oil.
- When all the onions are golden brown add the mushrooms, add salt on top of the mushrooms and cook until they have release most of their water. Add the carrots, reserved beef cubes, garlic and when fragrant, add the wine, bring to boil and let reduce by half. This could take about 3 to 5 minutes depending on your pot and your heat source. Add the potatoes, fresh thyme and salt and pepper to taste.
- To thicken, use flour or if you have use a roux and thicken to your liking. Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 2 ½ to 3 hours or until the beef is fork tender.
- When finished, add the Cognac (2-3oz), the rest of the chopped parsley and adjust salt and pepper to your liking.
Notes
If you want to thicken up your recipe a little bit, put a strainer into the pot and submerse it in the stock. Add a little flour and with a whisk, stir the flour into the juice stock until you get a consistency you like. You may add more to make it thicker but do not use too much. Better to do this at the beginning of the cooking and let it cook through until ready to serve.